1. What is the unique characteristic that contributes to the excellent functionality of an emulsifier?
An emulsifier has a hydrophilic part (water-loving) and lipophilic part (oil-loving) at the same time in its chemical structure. This enables the emulsifier to bind water and oil in foods together.
2. State 3 criteria that are used in selecting a suitable emulsifier.
i) Ionic charge
ii) Crystal stability
iii) HLB
From the article "Emulsifier Applications"
Q & A section:
1. What is the unique characteristic that contributes to the excellent functionality of an emulsifier?
An emulsifier has a hydrophilic part (water-loving) and lipophilic part (oil-loving) at the same time in its chemical structure. This enables the emulsifier to bind water and oil in foods together.
2. State 3 criteria that are used in selecting a suitable emulsifier.
i) Ionic charge
ii) Crystal stability
iii) HLB